Photo: Whole Wheat Blueberry Scones

Whole Wheat Blueberry Scones

Mix whole grain goodness with healthier options for a sweet treat to fuel your day.

6 - 8 Scones

Updated: Mon, 05/13/2019 - 9:05pm


  • 1 teaspoon apple cider vinegar
  • ½ cup almond milk + 2 Tablespoons
  • 1¼ cups whole wheat pastry flour
  • ⅓ cup wheat germ
  • ⅓ cup quick oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • ¼ cup agave nectar
  • 3 Tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Zest of 1-2 lemons
  • ¾ cup blueberries


  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Combine apple cider vinegar and ½ cup almond milk in a liquid measuring cup. Set aside.
  3. In a mixing bowl, combine flour, wheat germ, oats, baking powder, baking soda and salt.
  4. In another mixing bowl, whisk together agave nectar, coconut oil, vanilla extract and vinegar/milk mixture. Stir in lemon zest.
  5. Pour wet ingredients into flour mixture. Mix well but don’t over-mix. Dough should be thick and sticky.
  6. Gently fold in blueberries.
  7. Using a ⅓ measuring cup, scoop out dough onto baking sheet about 2" apart. With slightly wet hands, flatten scones gently.
  8. Bake in oven for 5 minutes. Remove from oven and brush with 2 Tablespoons almond milk. Omit this step if you want softer scones. Rotate pan and return to oven for an additional 6-8 minutes or until edges are golden and tops are beginning to brown.
  9. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Serve immediately or store in an air-tight container in the refrigerator for up to 5 days, or frozen for 2 weeks. Enjoy!